Chemical Profiles of Industrial Cow’s Milk Curds - SpringerBriefs in Molecular Science - Caterina Barone - Books - Springer International Publishing AG - 9783319509402 - December 30, 2016
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Chemical Profiles of Industrial Cow’s Milk Curds - SpringerBriefs in Molecular Science 1st ed. 2017 edition

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This Brief explores the chemistry and production technology of a cheese precursor: the cow’s milk curd. Parameters such as the type of used milk, the coagulation method, pH value, color, and microbial fermentation have a profound impact on the resulting curd properties, and hence on the cheese.


46 pages, 11 black & white illustrations, biography

Media Books     Paperback Book   (Book with soft cover and glued back)
Released December 30, 2016
ISBN13 9783319509402
Publishers Springer International Publishing AG
Pages 46
Dimensions 155 × 235 × 3 mm   ·   949 g

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